香芋猪肉膨化食品的双螺杆挤压工艺研究
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摘要
以鲜猪肉、香芋粉和大米粉为原料,利用双螺杆挤压膨化技术研制一款咸味型香芋猪肉膨化食品。试验选取机筒温度(X1)、螺杆转速(X2)、物料湿度(X3)作为主要工艺参数,以断裂力、糊化度、膨化度、水分含量、感官评价作为评价指标,通过正交试验进行优化。结果表明,优化后工艺条件为机筒温度150℃,螺杆转速45 Hz,物料湿度15%,挤压膨化效果最佳。
Fresh pork,taro powder and rice powder were used as raw materials,a salt-flavored taro and pork puffing food was manufactured by using double screw extruding technology. The tube temperature( X1),screw speed(X2) and material humidity(X3) were selected as the main process parameters. Fracture force,degree of gelatinization,degree of puffing,moisture content and sensory evaluation were used as indicators. The process was optimized through orthogonal tests. The results showed that the best processing conditions were as follows: 150 ℃ tube temperature,45 Hz screw speed and 15% material humidity. Under this condition,the extrusion effect was the best.
Fresh pork,taro powder and rice powder were used as raw materials,a salt-flavored taro and pork puffing food was manufactured by using double screw extruding technology. The tube temperature( X1),screw speed(X2) and material humidity(X3) were selected as the main process parameters. Fracture force,degree of gelatinization,degree of puffing,moisture content and sensory evaluation were used as indicators. The process was optimized through orthogonal tests. The results showed that the best processing conditions were as follows: 150 ℃ tube temperature,45 Hz screw speed and 15% material humidity. Under this condition,the extrusion effect was the best.
引文
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[2]周志英,香芋发酵饮料的工艺研究[J].现代食品科技,2011,27(12):1 503-1 506.
[3]陈致印,胡一鸿,金晨钟,等.香芋可溶性膳食纤维提取工艺及其性能研究[J].湖南农业科学,2012(9):89-91.
[4]杨惠玲,陈振林.荔浦芋扣肉罐头工业化生产技术[J].农产品加工学刊,2007(4):72-75.
[5]王文贤,刘学文,谢永洪,等.鸡肉-大米膨化食品双螺杆挤压工艺参数的优化研究[J].农业工程学报,2004(6):223-226.
[6]王文贤,刘学文,冉旭.利用响应面法优化鸡肉挤压膨化产品进料参数的研究[J].四川大学学报(工程科学版),2003(4):55-59.
[7]刘学文,王文贤,冉旭.鸡肉挤压膨化休闲食品的开发研究[J].食品科学,2003(12):63-67.
[8]杜庆飞,李玲,陶严,等.猪肉-玉米挤压膨化制品双螺杆挤压工艺参数的优化研究[J].滁州学院学报,2017,19(5):25-27.
[9] CHA J Y,FLORES R A,KASTNER C L. Evaluation of processes to enhance grain and meat coproducts[J]. Journal of Food Process Engineering,2000,23(5):353-371.
[10] GUJRAL H S,KAUR A,SINGH N,et al. Effect of liquid whole egg,fat and textured soy protein on the textural and cooking properties of raw and baked patties from goat meat[J]. Journal of Food Engineering,2002,53(4):377-385.
[11]张锐,刘艳霞,栾丽,等.微波法膨化猪肉皮的工艺研究[J].农产品加工(学刊),2013(13):32-33.
[12]王宝石,郑明珠,闵伟红,等.响应曲面法对双螺杆挤压蒸煮玉米粉条件的优化[J].食品科学,2012,33(14):6-19.